March 18, 2006

And Just for Sarah's Mom...

Kahlua Duck

1 Whole Duck
3 tbsp. Salt (preferably Hawaiian, Smoked, or Kosher)
1 tbsp. Pepper
2 tbsp. Liquid Smoke
5 Bay Leaves
2 12 oz bottles, Lager

Pre-heat oven to 275. Rinse the duck and pat dry. Place the duck in a heavy roasting pan. Pour the liquid smoke over the duck and rub in. Sprinkle one the salt and pepper. Add the beer and bay leaves. Cover the pan with aluminum foil. Roast for 3-4 hours, or until the meat is falling off the bone. Allow to rest until just cool enough to touch. Using your fingers or a fork, shred the meat, including small amounts of skin for texture and flavor. Enjoy!